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Recipes
Grilled Chicken and Corn Chowder
By Bob_Bazzle
Prepare the grill. If using a gas grill, preheat the grill to medium-high
- 8 boneless skinless chicken thighs, excess fat trimmed (about 1 1/2 pounds total)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- Leaves from 2 sprigs thyme, chopped (2 teaspoons)
- 4 ears corn, husks and silks discarded
- 2 red bell peppers, stemmed, seeded and cut into 4 equal pieces
- 1 large red onion, cut into 1/2-inch disks
- 4 cups low-sodium chicken broth, plus more if needed
- 2 medium russet potatoes, peeled and cut into 3/4-inch pieces
- 1/4 cup heavy cream
- 12 basil leaves, coarsely chopped
- 2 scallions (white and light-green parts), cut crosswise into thin slices
Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad
By Bob_Bazzle
For hummus: Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish
- Hummus:
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 garlic cloves, peeled
- 2 teaspoons ground cumin
- 1 teaspoon paprika plus additional for sprinkling
- Shrimp, olive, and tomato salad:
- 16 cooked peeled large shrimp with tails left intact
- 16 unpitted Kalamata olives
- 1 cup diced seeded tomatoes (about 3 medium)
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon (packed) finely grated lemon peel
- 1 tablespoon fresh lemon juice
- Cucumber, yogurt, and feta salad:
- 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
- 1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano or mint
- 1 6-ounce jar marinated artichoke hearts, drained
- 2 lemons, cut into wedges
- 4 to 6 pita breads
Pork, Pineapple-Glazed with chiles and lime
By Bob_Bazzle
This dish has a spicy-sweet twist
- 1 cup pineapple juice, divided
- 3/4 cup sugar
- 2 tablespoons coarsely chopped seeded red jalapeño chiles
- 3/4 teaspoon ground allspice
- 2 tablespoons fresh lime juice
- 2 3/4-pound pork tenderloins
- Chopped fresh cilantro
Pasta, Mediterranean with Fire Roasted Tomatoes
By Bob_Bazzle
Nutrition Information Per Serving: Calories: 339 Sodium: 171 mg Fat: 19 g Carbohydrates: 36 g Cholesterol: 0 m
- 2 pounds medium plum tomatoes (10 to 12), halved lengthwise
- 1/2 cup olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
- 1 teaspoon McCormick® Gourmet Collection Thyme Leaves
- 1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean
- 1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
- 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 8 ounces pasta, such as spaghetti or fettucine